Top Composting & Food Waste in Denver, Colorado Ranked

For Denver restaurants, managing food scraps and organic waste is no longer just an environmental consideration-it's a core operational requirement. The city's landmark "Waste No More" ordinance sets a new standard, mandating that all non-residential entities, including every restaurant, provide both recycling and organics collection services. This shift towards comprehensive food waste diversion represents a significant change in how Denver's vibrant culinary scene handles its back-of-house operations. Successfully navigating this mandate involves understanding the specific rules for commercial composting, selecting a service provider, and implementing effective staff training to minimize contamination and cost. By transforming food scraps into valuable compost rather than landfill waste, Denver eateries can contribute to the city's sustainability goals while potentially streamlining their waste management processes.

Wompost

11881 E 33rd Ave D, Aurora, CO 80010

Wompost is a compost collection and delivery service based in Aurora, Colorado, serving Denver and surrounding areas. They specialize in food waste and yard waste composting for homes and businesses, offering weekly pickup and convenient drop-off options. Wompost collects biodegradable waste and returns finished compost soil to customers, helping to recycle organic materials and reduce landfill waste. The company supports carbon farming projects in Colorado and promotes sustainable composting practices within the community. Wompost is women-owned and focuses on making composting accessible and straightforward for its customers.

5.0

132 Reviews

A1 Organics

9109 Monaco St, Henderson, CO 80640

A1 Organics is a family-owned business based in Aurora, CO, specializing in organic recycling and composting services. Since 1974, they have provided commercial landscapers, municipalities, and institutions with certified compost, premium mulches, and organic soil blends. The company operates multiple facilities along the Front Range, including Eaton, Keenesburg, Commerce City, and Englewood, and diverts over 525,000 tons of waste annually from Colorado landfills. A1 Organics also collects used cooking oil and liquid food residuals, recycling 34 million gallons each year. Their certified compost products are STA Certified® and OMRI® Listed, supporting sustainable landscaping and agriculture in the region.

3.5

46 Reviews

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Understanding Denver's "Waste No More" Ordinance

Denver's approach to commercial food waste is governed by the "Waste No More" ordinance, which was approved by voters and has a phased implementation. For restaurants and other non-residential buildings, the requirement to subscribe to both recycling and composting services officially begins on September 1, 2026^{1 2}. This ordinance is a foundational part of Denver's strategy to drastically reduce the amount of waste sent to landfills. The policy recognizes that food scraps and soiled paper constitute a large portion of commercial waste and that diverting this material is key to achieving broader zero-waste goals^{3 4}.

The mandate applies universally to non-residential properties, meaning there is no exemption based on size or type of food service establishment^{5 6}. While the city itself provides residential-style green carts for composting, commercial entities like restaurants will primarily contract with private waste haulers who are permitted to operate in Denver^{7 8}. These haulers are responsible for providing the necessary containers and scheduling pickups in accordance with the city's regulations. The ordinance is designed to create a consistent, city-wide system for organics recovery, moving beyond voluntary programs to ensure comprehensive participation from the business community.

How Commercial Composting Service Works for Restaurants

Implementing a commercial organics diversion program requires a clear understanding of the logistics. The process begins by contracting with a private hauler from Denver's list of approved commercial waste service providers^{6 7}. These companies, which include large national firms and local operators, will assess your restaurant's needs based on your estimated food waste volume.

Container Types and Placement: Haulers typically supply large, durable carts with locking lids, often starting at 64-gallon capacity and going much larger for high-volume establishments⁷. These bins are designed to withstand commercial use and prevent pests. For proper collection, carts must be placed in a clearly accessible location-either at the curb or in an approved alley or service area-with at least two feet of clearance on all sides⁵. They need to be out by 7:00 AM on your scheduled collection day⁹.

Collection Frequency: Pickup schedules are not one-size-fits-all. Your hauler will work with you to determine a frequency-often weekly or bi-weekly-that matches your organic waste output⁶. This frequency can be adjusted as you better understand your waste stream and as you implement front-of-house and back-of-house waste reduction strategies. Consistent, correct set-out is crucial to avoid missed pickups.

The Role of Kitchen Collection: To make the system efficient, most restaurants use small countertop or floor pails in food preparation areas. These are lined with certified compostable bags to make transport to the large outdoor cart clean and simple³. Establishing this internal collection workflow is a critical step for staff adoption and program success.

What Can and Cannot Go in the Compost Cart

Preventing contamination is the single most important factor for a successful and cost-effective composting program. Contaminated loads can be rejected by haulers or processors, leading to extra fees and undermining the environmental purpose of the program¹⁰.

Accepted Materials (The "Do" List):

• All Food Scraps: This includes fruits, vegetables, meat, bones, fish, dairy products, eggs, bread, pasta, and coffee grounds with filters^{3 11}.
• Food-Soiled Paper: Napkins, paper towels, uncoated paper plates, pizza boxes (greasy parts), and parchment paper.
• Plant Trimmings: Flowers, houseplants, and small amounts of yard waste.
• Certified Compostable Products: Only items certified by the Biodegradable Products Institute (BPI) or meeting CMA (Compostable Manufacturers Association) standards. This includes specific bags, containers, and utensils^{3 12}.

Prohibited Materials (The "Don't" List - Contaminants):

• Plastic Bags: Unless they are specifically certified compostable. All conventional plastic bags, even if they contain food scraps, are major contaminants^{10 11}.
• Plastics: Bottles, wrappers, film, and packaging.
• Glass, Metal, and Foam: These materials do not break down in the composting process.
• Liquids: Oils, soups, and drinks. These can disrupt the composting process.
• Non-Organic Waste: Diapers, pet waste, rubber bands, and electronics.

A simple rule for staff: "When in doubt, throw it out." It's better to place a questionable item in the landfill bin than to risk contaminating an entire cart of compostable material.

Costs and Considerations for Restaurant Operators

The financial aspect of adding composting services is a key consideration for any restaurant. Costs are not set by the city but are determined by your chosen private hauler and are based on several variables⁶.

Pricing Factors: Your monthly fee will typically depend on the size of the compost cart(s) you need, the frequency of pickup, and the hauler's own rate structure. While adding a compost service will represent an increase over trash-only service, it's important to view it as part of an integrated waste management strategy. By diverting heavy, wet food scraps into the compost stream, you may be able to reduce the size or pickup frequency of your landfill trash container, potentially offsetting some of the new cost⁹.

The Value of Waste Reduction: The most effective way to manage cost is to reduce the volume of waste you generate in the first place. Conducting a waste audit can identify sources of excess food waste, whether from over-preparation, spoilage, or plate waste⁶. Implementing practices like inventory management, "root-to-stem" cooking, and portion control can directly lower the amount of material you need to have hauled away, thereby reducing service costs.

Avoiding Contamination Fees: Strictly adhering to the guidelines on accepted materials is also a financial imperative. Haulers may charge contamination fees for loads that contain prohibited items, as these require extra handling and can disrupt the composting facility's operations¹⁰. Investing in staff training and clear bin signage is a proactive measure that protects against these unexpected fees.

Steps to Implement a Composting Program

Starting a compliant and efficient organics diversion program involves a few clear steps:

1. Contact Haulers for Quotes: Reach out to several Denver-approved commercial waste haulers to request proposals for combined trash, recycling, and composting services⁷. Compare costs, container options, and customer service reputations.
2. Assess Your Waste Volume: Before finalizing service, try to estimate how much food waste and soiled paper your restaurant produces weekly. This can be done through a brief audit or by discussing typical volumes with your hauler's representative.
3. Set Up Internal Infrastructure: Order small collection pails and certified compostable liners for your kitchen prep and dishwashing areas. Designate a clearly labeled, accessible spot for the large outdoor compost cart.
4. Train Your Team Thoroughly: Comprehensive training is essential. Educate every staff member-from chefs to bussers-on what is and isn't compostable. Use visual aids, such as posters above collection stations, in multiple languages if needed^{6 3}. Make training an ongoing part of staff onboarding.
5. Monitor and Adjust: After launch, periodically check the contents of your compost cart for contamination. Provide feedback to your team and adjust training as necessary. You can also work with your hauler to adjust service frequency if your waste volume changes.

For the most current and official guidelines, including a list of permitted haulers, visit the City and County of Denver's website (denvergov.org) and search for "Waste No More" or "Commercial Composting"^{13 14}.

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